Barbeque Encore Salad
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Toss leftover barbecue chicken with corn and red peppers into a healthy Southwest salad that kids will actually eat. Jarred chipotle chilies are available in most supermarkets, but if you can't find them, or don't want to use them, simply leave them out.
corn on the con
, or 1 1/2 cups cooked corn niblets
, preferably grilled
chipotle chilies in adobo sauce
1/2 - 1 tsp
- Wash lettuce and pat dry with clean kitchen towels. Tear into bite-sized pieces and place in a big bowl along with the drained beans and chicken. Slice niblets from the cobs of corn, then chop the red pepper. Add to the lettuce mixture.
- In a small bowl, stir mayo with yogurt, garlic, 1 tsp (5 mL) chipotle and 1⁄2 tsp (2 mL) Cajun seasoning. Taste and add more chipotle and seasoning if you wish. Drizzle over lettuce mixture and toss until well coated.
- Makes 2-3 servings.
- In a serving: 505 calories, 37 g protein, 24 g fat, 39 g carbs, 9 g dietary fibre, 132 mg calcium